Mello’s Zucchini Bread

 

Zucchini Bread

Makes 2 loaves

Author Mello's Farm, Rehoboth, MA

Ingredients

  • 1 cup vegetable oil Can use 1/2 cup apple sauce and 1/2 cup vegetable oil
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 cups grated zucchini
  • 2 tsp vanilla
  • 3 cups flour
  • 3 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp salt
  • 1/2 cup chopped nuts (optional)

Instructions

  1. Preheat oven to 325 degrees. Grease and flour two 8x4 inch loaf pans.

  2. In a large bowl beat eggs until light and frothy. Mix in oil (and apple sauce.

  3. if used) and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, baking soda, baking powder, salt (and nuts); stir into the egg mixture. Divide batter into the prepared pans. Bake for 50 to 60 minutes or until done. 

Fresh Bruschetta

 

All of these ingredients can be found in the summer at the Attleboro Farmers Market. Start at Mello’s Farm and take a stroll around the Market.

Mello's Farm Bruschetta

Author Mello's Farm, Rehoboth, MA

Ingredients

  • 12 Cherry tomatoes seeded and chopped
  • 1 Garlic clove minced
  • 1-3 Fresh basil leaves sliced
  • 1 tbsp Olive oil
  • 1/2 cup Gorgonzola cheese crumbled
  • 1 Sourdough bread bowl
  • Salt and pepper to taste
  • Additional olive oil to drizzle over toast

Instructions

  1. Combine cherry tomatoes garlic, basil, olive oil, salt, pepper and gorgonzola cheese in a small bowl. Slice bread and lightly toast. Drizzle each slice with olive oil and top with tomato mixture.